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Main Course - Meat
Coniglio alla Ligure
Ligurian rabbit braised in white wine with olives and pine nuts.
1.5 hoursczas całkowity
4 servingsporcji
Mediumtrudność
Składniki
- 1 rabbit, jointed
- 150ml white wine
- 100g black olives
- 30g pine nuts
- 2 garlic cloves
- Rosemary, olive oil, salt
Przygotowanie
Brown the rabbit pieces in olive oil on all sides. Add the garlic and rosemary, pour in the wine, and let it evaporate.
Cover and simmer for 1-1.2 hours until the meat is tender. Stir in the olives and pine nuts for the final 10 minutes, then serve.
#rabbit#olives#ligurian#slow-cooked
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